Santa Fe-Style Calabacitas
Calabacitas (Spanish for “little squashes”) is a traditional side dish that I’ve converted into a delicious taco filling that celebrates summer bounty. All squash are native to the New World and, with corn, beans, and chiles, one of the “four magic plants” (as I call them) of the Southwest. Squash and corn not only like to grow together in the garden, they have a natural ecology that helps fix the nitrogen content of the soil, and they taste wonderful when cooked together. You can add fresh or frozen baby lima beans or fresh or dried green beans here for added color and nutrition. Be sure to cook the vegetables very slowly to capture all their natural sweetness and complexity.
Recipe information
Yield
makes 8 tacos
Ingredients
Preparation
Step 1
Cut the prepared green chiles into 1/4-inch-thick strips (rajas); set aside.
Step 2
In a large, heavy skillet, heat the oil over medium-high heat and sauté the onion and marjoram until the onion begins to caramelize, about 5 minutes. Add the garlic, cover the pan, and cook 5 minutes more. Add the yellow and zucchini squashes and corn kernels and cook, tightly covered, until the squash is tender, about 15 minutes. Add the chile, tomato, and cilantro, and season with salt and pepper. Cook, uncovered, another 2 minutes so the flavors can blend.
Step 3
Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
Step 4
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pesto. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and pesto, fold, and eat right away.
